Buttery Soft Parmesan Pull-Apart Rolls
Fluffy, buttery, and topped with nutty Parmigiano Reggiano and fresh parsley, these Parmesan pull apart rolls are the perfect addition to any meal. The dough comes together in a stand mixer and is really easy to work with. You can make 16 larger rolls or 24 smaller rolls. These have a tendency to disappear quickly! Freezer-friendly.
Servings: 16 rolls
Calories: 208kcal
Video
Equipment
Stand mixer with hook attachment
Kitchen towel
Ingredients
For the dough
- 3½ (420g) cups bread flour
- 3 Tbsp (39g) granulated sugar
- 2½ tsp (1 packet; 7g) instant dry yeast or active dry yeast
- 1 cup (247ml) whole milk, warm
- 2 large eggs (100g), room temperature
- 1 tsp kosher salt
- ½ cup (8 Tbsp; 113 g) unsalted butter, room temperature, cut into small pieces
- 2 tsp olive oil
For the egg wash
- 1 large egg
- 1 Tbsp milk, heavy cream, or water
For the topping
- 3 Tbsp unsalted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp finely chopped fresh parsley
- Flaky sea salt
Instructions
- Make the dough. Add 3 Tbsp (39g) sugar and 2½ tsp (7g) yeast to the bowl of a stand mixer fitted. Pour in 1 cup (247ml) warm milk, then allow to sit for 5-10 minutes until foamy. Add 3½ cups (420g) bread flour, 2 large (100g) eggs, and 1 tsp kosher salt, then mix on low speed with the hook attachment for 1-2 minutes. Add ½ cup (113g) softened unsalted butter to the dough, then increase the speed to medium high. Continue kneading until the dough is smooth and elastic, about 10 minutes.
- Let the dough rise. Grease a large bowl with butter or oil, then transfer the dough inside. Drizzle with 2 tsp olive oil, then cover with a kitchen towel. Allow the dough to rise for 60-90 minutes, or until it doubles in size.
- Prepare the pan. Grease a 12-inch cast-iron skillet or 9x13 baking dish with butter or cooking spray.
- Roll out the dough. Turn the dough out onto a lightly floured surface. Cut the dough in half, then into quarters. Each quarter will yield 4 rolls. Once you have 16 pieces, fold the edges of the dough towards the center, then gently roll each into a smooth ball. Arrange the rolls in the prepared pan, cover again with a kitchen towel, then allow to rise for 1 hour more. When ready to make, preheat the oven to 350°F (177°C).
- Make the egg wash. Whisk 1 egg and 1 Tbsp milk in a small bowl, then brush on top of the proofed rolls.
- Bake the rolls. Transfer to the oven and bake for 20-25 minutes, or until the rolls have puffed up and are golden brown. Immediately brush the rolls with 3 Tbsp melted butter, then sprinkle with ¼ cup grated Parmesan, 1 Tbsp chopped fresh parsley, and a generous pinch each of flaky sea salt. Enjoy warm or at room temperature!
Notes
- Make Ahead: After the first rise, cover the dough tightly and refrigerate for up to 24 hours. If it rises too much, gently punch it down halfway through. Bring to room temperature before shaping and baking.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 5 minutes to refresh.
- Freezing: Cool rolls completely, then freeze in an airtight bag for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until warm.
- For Smaller Rolls: Divide the dough into 24 equal pieces instead of 12.
Nutrition
Serving: 1large roll | Calories: 208kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.4mg
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